Contorni: Veggies, Salads, Potatoes Starters

Broad Bean Croquettes

These croquettes are an extremely cheap idea for a starter or a second course: potatoes, broad beans and breadcrumbs, it hardly gets any cheaper than this!

This recipe comes from the cuisine of Lazio, and is usually prepared during Easter, when Catholics avoid eating meat.

Serves: 4 | Preparation time: 30 mins | Cooking time: 15-20 mins

  • Broad bean: 1 Kg
  • Breadcrumbs: 200 g
  • Pecorino, grated: 150 g
  • Potatoes: 5
  • Eggs: 2
  • Mint: 5 leaves
  • Thyme: 1 sprig
  • Salt and black pepper: to taste
  • Seed oil (for frying)


Peel the potatoes, then boil them in salted water for 20 minutes or until cooked through. Drain the potatoes and mash them with a fork.

Tip: You can also use frozen beans instead of fresh ones!

Take out the broad beans from their pods, then boil them for a couple of minutes. Drain the beans and cool them down by placing them under cold running water. You can now remove the external harder husk of the broad beans by applying a slight pressure on each single bean.

Mince the mint leaves and place them in a bowl along with the beans, the pecorino, the potatoes, the thyme, 1 egg and salt and pepper. Stir everything together until you have a homogeneous mixture.

Prepares two different bowls: beat the remaining egg in one bowl and fill the other one with breadcrumbs.

Prepare the vegetable patties by shaping a bit of the dough with your hands. Dip each patty into the beaten eggs and then coat it evenly in breadcrumbs.

Heat up the seed oil and deep fry the patties in small batches. Place the fried patties on a plate lined with kitchen paper, which will absorb most of the oil.

Tip: Add a small piece of lemon peel to the oil to get rid of the heavy frying smell.

Your croquettes are ready to be served!

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